Shirley Corriher'S Touch-Of-Grace Biscuits

1. 1

   Preheat oven to 425 degrees and arrange a shelf slightly below the center of the oven. Spray an 8- or 9-inch cake pan with non-stick cooking spray.

2. 2

   In a large mixing bowl, stir together the self-rising flour, sugar and salt. Work the shortening in with your fingers until there are no large lumps. Gently stir in the cream. Stir in buttermilk gradually until the dough resembles cottage cheese. If you are not using low-protein White Lily, you may need more buttermilk.

3. 3

   Spread the all-purpose flour on a plate or a pie pan. With a spoon, scoop a biscuit-size amount of dough and gently drop it in the flour. Sprinkle with flour to coat. Pick it up and gently shape it into a round, shaking off the excess flour as you work. Place the biscuit in the prepared cake pan. Repeat. Crowd biscuits in pan as close to each other as possible; this helps them rise.

4. 4

   Bake until lightly browned, about 20 to 25 minutes. Brush with melted butter. Cut with knife or spatula and remove. Serve immediately with butter and jam.

No nutritional information available.

No additional tips available.